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Puffed Rice bars.. made the indian way. With Jaggery! The Indian version of this rice krispy is called Murmura Laddoo and is made into a ball. Sometimes peanuts, coconut flakes, raisins are also added to the balls.
Jaggery is traditional unrefined non centrifugal whole cane sugar. It is rich in minerals and salts, vitamins and even contains some fibre, whereas sugar, being highly refined, lacks these things. The darker the jaggery in colour, the richer it is in mineral content (particularly iron content).
These Rice krispies are a fusion one with a secret ingredient. Apple.. I added some apple juice! finely chopped almond and cinnamon too( after the cardamom heavy almond oat bar).
Directions:
In a thick-bottomed vessel, add half cup water, half cup apple juice(I added some fresh with minimal pulp) and jaggery.
I couldnt find Jaggery powder, so I added 2 by 2 by 1 inch block.
Cook on medium, stirring occassionally till the jaggery dissolves.
Cook on low-medium heat and keep an eye on the mixture.
Reduce heat to low when the mixture begins to concentrate and foam. To test, add few drops of jaggery syrup to the cold water. If the syrup can be rolled to a tiny ball, the syrup is ready. (10-15 minutes). If you leave it on heat, the jaggery will burn and you will have to say goodbye to your pan!
Add the puffed Rice(about 2 cups, add incrementally 1/2 cup at a time) and chopped almond(6 almonds finely chopped), cinnamon powder and mix well to coat well. Stir continuously for a minute or 2. If there is excess jaggery syrup, add more puffed rice. There should be a good thick sheen on all the puffed rice. If you add too much, then it might not stick well.
Remove from heat, and let sit for 2-3 minutes. If making balls, let sit for a few minutes then carefully shape into balls using greased hands.
For bars, press the mixture into parchment lined pan( I used 2 mini loaf pans, 5×3). fold parchment on top and press well. Let sit till cool, then remove from pan. Cut bars if needed. Store in airtight container for a few weeks. Have a fun Tuesday!
This is my second entry to the Apple blog Hop , some amazing Apple recipes getting linked to the blog hop.. 20+ already! Also heading to Slightly Indulgent Tuesdays! and Hearth and soul blog hop!
Thank you Ali, Miriam, Swathi and April.
My mom made the jaggery balls too while growing up.. so i used that idea!
These sound like such a wonderful twist on traditional Rice Krispie Squares! What a delicious treat! Thank you for sharing them with the Hearth and Soul hop.
I make this sweet during Thirkarthika festival. Looks awesome. Thanks for sharing with Hearth and soul blog hop.
I had never heard of jaggery before. Thank you, we learn something new every day I guess. I used to love rice krispy treats back in the day.
Looks yummy!! the post really brings back memories, my mummy used to make these for us. Love the way its gluten free. Nice photos.
Thanks for the follow Sanyukta!
Thanks Amy, do try these.
Thanks Valerie. I hear you about eating one too many:)
thanks Melynda!
I really enjoyed learning about Jaggery, thanks for sharing with the Hearth and Soul.
Your rice krispies bars look delicious! I like those kind of bars, they’re light and we can eat more than 1 at a time haha
I like to taste rice bar,but didnt know that it is easy to make at home…thanks for the recipe….
Guilt free munching…reminds me of my childhood days..can b enjoyed by kids to adults…looks very tempting..mmmmm
First time here…enjoyed my stay with a visual treat…thumps up!!!
Do drop by as time permits…ur happy follower..wil hop over more often…
Hugs
Sanyukta
https://creativesanyukta.blogspot.com/